Roasted Autumn Veggie Grain Bowl

1. Add the barley and water to a pot and bring to a boil over high heat. Reduce the heat to low and cook for 12 minutes. Allow the barley to sit for a few minutes, then drain off any excess water.

2. While it’s still warm, fold in 1–2 tablespoons of crème fraiche along with the chopped kale and thyme leaves. Set aside.

3. Toss the sweet potatoes with olive oil and a pinch of salt, then pile them onto a small baking dish and roast at 400°F for about 10 minutes or until slightly tender.

4. Optionally toss the sweet potatoes with some fresh chopped parsley when finished. Be mindful not to overcook or they will fall apart.

5. Whisk together all of the dressing ingredients, adjust the thickness with water if needed. Taste and adjust amounts of each ingredient to your taste.

6. Spoon the barley into a bowl, top it with a handful of crushed nuts followed by your sweet potatoes and finish with a drizzle of the maple dressing.